319 sauteed recipes

Jumbo pasta shells stuffed with ricotta, broccoli, and sauteed mushrooms, baked in tomato sauce. A lighter Italian-style vegetarian dinner with no added oil.

Juicy lemon-marinated chicken baked with sautéed red and green bell peppers. A bright, herb-loaded one-pan dinner ready in under an hour.

Savory Swiss cheese quiche with sautéed onions and toasted sliced almonds. Creamy egg custard in a flaky crust, perfect for brunch or light dinner.

Pureed mushroom vegetable soup with a full pound of fresh mushrooms, carrots, celery, and beef stock, finished with sauteed mushroom slices and dry sherry.

Lightly floured catfish fillets sautéed in butter with garlic, scallions, mushrooms, and beer, finished with lemon and Worcestershire. Served over rice with pan gravy.

A whole pumpkin stuffed with herbed rice, sauteed mushrooms, spinach, and bell pepper, then baked until the flesh turns silky soft. A vegetarian showstopper.

Fettuccine layered with sharp cheddar and sautéed onions bakes in a creamy egg custard speckled with paprika for a simple two-serving pasta bake.

Savory crepes fill thin egg pancakes with sautéed mushrooms and cottage cheese, then bake until warmed through. Eastern European brunch or light dinner classic.

Spinach lasagne with sauteed mushrooms, tomatoes, garlic, and fresh wilted spinach folded into a three-cheese filling. A vegetarian Italian lasagna with no jarred sauce needed.

Fat-free tomato onion dressing blended with sauteed sweet onion, herb vinegar, basil, poppy seeds, celery seeds, and dill. A light, tangy salad dressing with no oil.

Pasta al pesto with homemade basil and pine nut pesto, tossed with steamed carrots, sauteed zucchini, and snow peas. A fresh, vegetable-loaded Italian pasta dinner.

Shredded Brussels sprouts sauteed in butter over high heat with a squeeze of lime juice. A fast, crisp-tender side dish that converts sprout skeptics.

Chunky marinara sauce loaded with zucchini, mushrooms, celery, and red onion sauteed in balsamic vinegar. A no-oil vegetable-packed pasta sauce simmered in 40 minutes.

Lynn's vegetable pasta with broccoli, cauliflower, and mushrooms sauteed in garlic olive oil with red pepper, tossed with linguine and topped with ricotta and Romano cheese.

Freezer burritos with mashed black beans, rice, sauteed onions, garlic, and tomato sauce rolled in flour tortillas. A vegetarian make-ahead meal prep staple that freezes beautifully for fast lunches or breakfasts.

Garden vegetable pizza on a Boboli shell piled with sautéed zucchini, broccoli, snow peas, red and yellow peppers, thyme, and Parmesan. Ready in 30 minutes.